Cherry Garcia Ice Cream (Copycat Recipe)
This Cherry Garcia-inspired ice cream is a rich, creamy dessert that blends real cherries and dark chocolate fudge flakes into a velvety ice cream base. Inspired by Ben & Jerry’s cult classic, this homemade version celebrates sweet fruit, crunchy chocolate, and nostalgia—all in one scoop.
Equipment
- Ice cream maker
- Mixing bowls
- Saucepan
- Whisk
- Fine mesh strainer (optional)
- Freezer-safe container with lid
- Parchment paper (for chocolate shards)
Ingredients
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 egg yolks (optional, for a custard base)
- 1 tsp pure vanilla extract
- 1 tbsp cherry liqueur or vodka (optional, for softness)
Add-ins:
- ¾ cup chopped Bing, Bordeaux, or Amarena cherries (fresh or jarred, pitted)
- ½ cup dark chocolate (60–70%), melted and cooled slightly
- 1 tsp coconut oil (optional, helps set chocolate shards)
Instructions
Prepare the Base:
- In a saucepan over medium heat, combine milk, cream, and sugar. Stir until sugar dissolves.
- (Optional custard version): In a bowl, whisk egg yolks. Temper yolks with warm cream mixture, return to saucepan, and stir until thickened. Don’t boil.
- Remove from heat. Stir in vanilla extract and cherry liqueur (if using). Let cool, then refrigerate for 2+ hours.
Prepare Chocolate Flakes:
- Mix melted chocolate with coconut oil (if using). Spread thinly onto parchment paper and refrigerate until firm. Break into small shards.
Prep Cherries:
- Roughly chop cherries. If using jarred, drain excess syrup.
Churn:
- Pour chilled base into an ice cream maker. Churn according to manufacturer’s instructions (~20–25 minutes), until thick like soft serve.
Mix-Ins:
- In the last 2–3 minutes of churning, add chopped cherries and chocolate flakes.
Freeze:
- Transfer to a freezer-safe container. Freeze 4–6 hours until firm. Scoop and enjoy!
Notes
- Cherries: For best results, use dark, rich cherries like Bing, Bordeaux, or Amarena. Avoid bright red maraschinos.
- Non-dairy option: Use full-fat oat milk and coconut cream for a plant-based version. Skip eggs and use cornstarch or cashew butter to thicken.
- No ice cream maker? Freeze the base for 2 hours, stir vigorously to break up ice crystals, and repeat every hour until smooth (~4–5 hours).
- Alcohol tip: A tablespoon of cherry liqueur (like Luxardo) adds depth and keeps the texture soft, but it’s optional.